Regional District Chef: Lead Menus & Training

SLA; Nashville (TN); On-site; USD 65,000 - 90,000; Full time

Job summary

SLA invites a District Chef to elevate K-12 school meals across a region. You will design menus, lead culinary training, and mentor kitchen staff to deliver nutritious, appealing meals while upholding safety standards.

The role blends hands-on kitchen leadership with program oversight, focusing on cost control, quality, and collaboration with school partners to drive consistent culinary excellence.

Qualifications

• High school diploma or GED required.
• Associate’s degree in Culinary Arts or related bachelor’s degree preferred.
• 3+ years of kitchen/back‑of‑house experience; school food service preferred.
• Budgeting and food cost control knowledge required.
• Food safety certification or card within 2 weeks of hire.
• Pass background check, fingerprinting, and MVR audit.

Responsibilities

• Prepare and cook food according to standardized recipes and production records.
• Create new recipes using commodity and purchased ingredients.
• Conduct taste tests and chef demonstrations with students and staff.
• Design cost-effective, appealing, and nutritionally balanced student menus.
• Enter menus into the nutritional analysis program.
• Place food and supply orders while monitoring cost control.
• Train kitchen staff on food safety, HACCP, cooking techniques, and presentation.
• Collaborate with Cafeteria Managers to ensure meal quality.
• Follow all local health department and company safety regulations.
• Supervise and evaluate kitchen team members.
• Submit reports as assigned and ensure timely compliance.
• Support other duties as assigned to improve culinary operations.

Skills

Hands-on leadership

Budgeting and cost control

Food safety knowledge

Communication skills

Education

High school diploma or GED

Associate degree in Culinary Arts or related bachelor’s degree preferred

Tools

Microsoft Office

Nutritional analysis program

Job description

SLA invites a District Chef to elevate K-12 school meals across a region. You will design menus, lead culinary training, and mentor kitchen staff to deliver nutritious, appealing meals while upholding safety standards.

The role blends hands-on kitchen leadership with program oversight, focusing on cost control, quality, and collaboration with school partners to drive consistent culinary excellence.